Roasted Cauliflower Florets

# What You'll Need:

→ Vegetables

01 - 1 large head cauliflower (about 28 oz), cut into bite-sized florets

→ Oils

02 - 3 tablespoons olive oil

→ Spices & Seasonings

03 - 1 teaspoon smoked paprika

04 - 1/2 teaspoon ground cumin

05 - 1/2 teaspoon garlic powder

06 - 1/2 teaspoon salt

07 - 1/4 teaspoon ground black pepper

→ Garnish (optional)

08 - 2 tablespoons chopped fresh parsley

09 - 1 tablespoon lemon juice

# Step-by-Step Guide:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

02 - In a large bowl, combine the cauliflower florets with olive oil, smoked paprika, ground cumin, garlic powder, salt, and ground black pepper. Toss until all pieces are evenly coated.

03 - Spread the cauliflower florets in a single layer on the prepared baking sheet to ensure even roasting.

04 - Roast in the preheated oven for 25 minutes, turning the florets halfway through to promote even caramelization and tenderness.

05 - Remove from the oven. Drizzle with lemon juice and sprinkle with freshly chopped parsley if using, then serve warm.

# Expert Tips:

01 -

It tastes indulgent and restaurant-quality with just a handful of pantry staples.
The texture is crispy outside and creamy inside, which keeps people coming back for more.
It works as a side dish, salad topper, snack, or even mixed into grain bowls.

02 -

Halfway through roasting, flip or shake the pan—this is the difference between unevenly cooked florets and perfectly caramelized ones all over.
The cauliflower will continue cooking slightly after you remove it from the oven, so pull it out when it looks just slightly underdone.

03 -

If you want extra richness without dairy, toss the finished cauliflower with a drizzle of tahini or a squeeze of sriracha mayo.
Grated Parmesan adds a salty, umami boost if you're not vegan—scatter it on before roasting and it'll get crispy and golden.